1, first of all, the grass carp chopped fins, cut off the head of the fish, as shown in the following picture:

2, the fish flat on one hand to hold down the fish body, one hand holding the knife close to the fish bone transverse to the body of the fish meat sliced down, as shown in the following picture:

3, in the same way to the other side of the fish also sliced off the fish, sliced up after it is the way it looks like, as shown in the following picture:

4, the slices of the next fish flesh skin side down, one hand presses the fish flesh, one hand holding the knife will fish oblique slice into a thickness of about 0.3-0.6 centimeters of fish;

5, the above is the method of slicing grass carp to remove the thorns.